I only used to know kale as a vegetable cooked to death in German soup pots with ornaments of sausages. I rediscovered it and I must say, this salad makes my heart sing and hopefully your’s too! It is so fresh and interesting in the combination of textures and flavors – the light bitterness and chewiness of the kale, the sweetness of the apples and the salty crispness of the shallots.
Ingredients: (for 20 people)
4 bunches of kales
5 big double-size shallots or 10 smaller ones
½ cup of safflower oil
3 medium size apples
1 cup of apple cider vinegar
1 1/2 cups of olive oil
1 cup of safflower oil
1½ tablespoon of honey
1½ tablespoon of Dijon Mustard
3 cloves of garlic, peeled and squeezed
I massage the kale with both hands first, while it is sitting in a tub of lightly warm water. The massaging makes it softer, not quite as chewy. Dry the greens well and then cut them in very thin strips. Peel the shallots and slice thinly. Heat the safflower oil in a pan. Once it is hot, add the shallots and fry them until crispy for about twenty minutes at medium to high temperature, scraping and turning the shallots often. Make sure to keep your attention on this to make sure to not burn them. Once golden brown, take the shallots out of the pan and let them dry on a baking sheet covered with paper towel. Wash and dry the apples. Cut the apples in quarters, remove the kernels and cut the apples in about ½ inch size small pieces.
For the dressing:
Whisk the honey and mustard into the apple cider vinegar, add the garlic, salt and pepper. Then slowly whisk in the two different oils until it emulsifies. Pour the dressing over the kale. Dress until well covered. Add the apples and garnish with the shallots.